RT Journal Article
T1 Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applications
A1 Goksen, Gulden
A1 Demir, Didem
A1 Dhama, Kuldeep
A1 Kumar, Manoj
A1 Shao, Ping
A1 Xie, Fengwei
A1 Echegaray, Noemí
A1 Lorenzo Rodríguez, José Manuel
K1 3309 Tecnología de los Alimentos
K1 3209.04 Medicamentos Naturales
K1 3209 Farmacología
AB Current trends are shifting away from using synthetic compounds in favor of discovering new natural component sources that will allow them to create goods that are healthful, environmentally friendly, sustainable, and profitable. The food industry, in light of these trends, has opted to look for safe natural ingredients that will allow the production of low-fat, artificial-additive-free, gluten-free, prebiotic, and fortified foods. Similarly, the pharmaceutical and medical industries have attempted to apply natural ingredients to address the challenges related to biomaterials more efficiently than synthetic ingredients. Against this background, plant mucilage has proven to be a polysaccharide with excellent health features and technological properties, useful for both food and biomedical applications. Many studies have shown that its inclusion in different food matrices improves the quality of the products obtained under appropriate reformulations. At the same time, plant mucilage has been indicated to be a very interesting matrix in biomedical field especially tissue engineering applications since it has been emerged to favor tissue regeneration with its highly biocompatible structure. This concise review discusses the most recent advances of the applications of plant mucilage in different foods as well as its recent use in biomedical field. In this context, firstly, a general definition of mucilage was made and information about plant-based mucilage, which is frequently used, about the plant parts they are found in, their content and how they are obtained are presented. Then, the use of mucilage in the food industry including bakery products, meat emulsions, fermented dairy products, ice cream, and other foods is presented with case studies. Afterwards, the use of plant mucilage in the biomedical field, which has attracted attention in recent years, especially in applications with tissue engineering approach such as scaffolds for tissue regeneration, wound dressings, drug delivery systems and pharmaceutical industry was evaluated
PB International Journal of Biological Macromolecules
SN 01418130
YR 2023
FD 2023-03-01
LK http://hdl.handle.net/11093/4915
UL http://hdl.handle.net/11093/4915
LA eng
NO International Journal of Biological Macromolecules, 230, 123146 (2023)
NO Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG
NO Axencia Galega de Innovación (GAIN) |Ref. IN606B-2022/006
DS Investigo
RD 13-dic-2024